Chez Panisse Case Study

Chez Panisse Case Study

Chez Panisse has been a unique style of restaurant that has been in existence for about four and a half decade. There are many characteristics or features that has led to its success. In my opinion, the first one is "open kitchen concept" - it created a home-like atmosphere where the diner has the opportunity to communicate with the chef directly. They will be able to share ideas and collect information about their food being made. The "open kitchen concept" was a new thing in the '70s, so it gave both the consumer and restaurant a better platform to idea sharing and the joint collaboration for the development of menu. The other feature that has brought success is co-innovation culture for each and every member's of the Chez Panisse ecosystem they always welcome idea with all the parties. This ways the menu can be customized with the local taste and quality. Chez Panisse's owner, Alice Waters encouraged new people by letting them to produce something fantastic and better menu right off the bat, this encourages their creative instincts. Their ideas are valued and not looked down upon. It creates a positive working environment too.

The 7 participants in Chez Panisse ecosystems are : Local Suppliers, Family & Friends, Cullinery Artists, Wine Sellers, Food Journalist, Alumni Spinoffs and Customers.

Local Suppliers like farmers, ranchers and wineries they all have joint collaboration with the Chez Panisse restaurant. The suppliers fresh and organic products are promoted in the menu giving the customer have better idea about the locally grown products. This way the local suppliers are benefited and able to avoid high advertising cost. Chez Panisse encouraged local farmers and growers to supply the food ingredients to the restaurant, so that they can be co-branded and generate more revenue for both parties. Example: Grilled Stemple Creek Ranch sirloin roast, will promote the ranchers products as well as local consumers will be aware that they are produced from local farmers or ranchers. The restaurant will be able to promote locally grown fresh produce to the consumers. The farmer benefit from it and are able to sell their products in the local farmer's market too. Currently, they have a wide network or 85 farmers and rancher within the radius of 100 miles.

Family and Friends: Alice Waters' internal network of family and friends contributed to the prosperity of the Chez Panisse restaurant in early years. Alice's father helped her with the accounts. Her sister and brother in law also gave her helping hand to run her business until they started their own place, Cafe Fanny (estd. 1984).

Culinary Artists : The culinary artist like menu designer and dinnerware artist were given the upper hand to contribute to the development of Chez Panisse menu and dinnerware. Menu designer like Cartan was communicated on daily basis to develop the menu. He used to say "The menu is a souvenir of that meal. . . . You only have your memory of that experience. So this piece of paper is an artifact of that experience ". He wanted the customer to have a memorable experience, while dinning at the restaurant on a special occasions like birthdays. Exhibit 6 in the case portrays the customized menu for a particular customer. Additionally, the local dinnerware artist from Sausalito (Heath Ceramics) are given preference to design the dinnerware (earth toned crockery) of the restaurant that reflects its ambience and culture.

Wine Sellers: Not much is mentioned about the wine sellers in the case.